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Mini Fruit and Almond Flower Tarts

Mini Fruit and Almond Flower Tarts

  • 15 min
  • 14 ingredients
  • Almonds
  • Moderate
  • mini cookie cups
  • Update Ingredients

Ingredients

  • Cookie Cups
  • 3/4 cups unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 2 tsp. corn starch
  • Cheesecake Filling
  • 8 oz. cream cheese, at room temperature
  • 3 cups confectioners sugar
  • 1 1/2 tsp. vanilla extract
  • Flowers
  • fresh raspberries
  • fresh blueberries
  • Diamond of California Sliced Almonds
  • fresh mint leaves

The Steps

To make cookie cups coat 2 mini muffin pans with cooking spray.
Preheat oven to 350 degrees.
In the bowl of a stand mixer, cream butter and sugar together until light
and fluffy (about 5 minutes).
Add the egg and vanilla and beat until well combined.
Gradually add flour, baking soda and corn starch, mixing just until combined.

Using a small cookie scoop (1 tablespoon) drop dough into each cup of a
mini muffin pan. Bake for about 8 minutes.
Once cookie cup are lightly browned, remove from oven and shape into a cup
using a wooden mini tart shaper.
Cool in pan for 5 minutes before removing cookie cups to a wire rack to
continue cooling.

To make filling add cream cheese, confectioners sugar and vanilla extract
to the bowl of a stand mixer.  Mix until smooth.
Pipe or spoon filling into cooled cookie cups.
Top with fresh raspberries and blueberries.  Place sliced almonds
around the fruit to form a flower.  Garnish with fresh mint leaves.

RECIPE CONTRIBUTED BY ME AND MY PINK MIXER

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